spacer
European Snacks Association spacer
spacer
Go
spacer
spacer
spacer
European Snacks Association - Search
spacer
spacer
spacer
spacer
spacerEVENTS
spacer
spacer
SNACKEX
spacer
rule
spacer
Summit
spacer
rule
spacer
Webinars
spacer
rule
spacer
Education Courses
spacer
rule
spacer
Share a Snack
spacer
rule
spacer
Conference
spacer
rule
 
 
spacer
Education Courses
spacer
 

Savoury Snack Production Course

Part I - Chips & Snacks: Raw Materials to Formed Products

Estrel hotel, Berlin, 23-24-25 May 2016

spacer

During this three day residential education course participants will hear from industry experts and have the opportunity to discuss and exchange views on issues and best practices with fellow industry professionals. 

Attendees learn in detail about industry best practice production techniques and the latest practical applications of new technology for the production of potato chips, extruded, pelleted, sheeted and baked snacks, including raw material selection and food safety aspects.

 

BOOKING FORMBROCHURE

 

 

The agenda aims to provide an understanding of:

Potato Chips

  • Raw Materials - potato varieties, selection, agronomy, and storage

  • Key Back-End Process Elements - best practice in terms of potato handling, washing, peeling, slicing, blanching

  • Frying - systems and processes in the production of standard, batch, and lower fat products

  • Oils & Oil Management - the main types of vegetable oils, their origins and availability

  • Optical sorting - pre-and post-fryer

Food Safety

  • Acrylamide Toolbox - how the range of mitigation options relates to different product types and processing circumstances

Extruded Snacks

  • Extrusion Theory - unravelling the vagaries of the extrusion process

  • Technology - parameters for system selection

  • Die & Cutter Design - the technology behind die design and the impact it has on product definition, quality and consistency

  • Raw Material Choices – how the vast array of options available impacts on taste, texture, and appearance

  • Snack Pellets – what are pellets, what materials are used, how they are processed

  • Hot Air Expansion – what the latest generation of these processes can deliver

  • Frying - the challenges for frying extruded snack products

  • Sheeted Snacks – manufacturing technology and operation

Agenda now includes PRETZEL and POPCORN production

• Key ingredients used in pretzel production and their role in product quality and consistency
• The processing systems available, the key stages of the process and how these can be controlled and optimized

• How popcorn is produced – ready to eat and microwavable - the essential elements involved in producing a great product

• Savoury or sweet - coating and flavouring techniques explained

 

Review images from the 2016 course in Berlin:

 

If you are involved in the manufacture of savoury snack products this course will enhance your knowledge of the latest process techniques for chips and extruded snacks and will help you trouble-shoot and evaluate your existing processes and equipment to find hidden areas of opportunity.

 

Expert speakers including from:

The line-up of expert industry presenters offers an excellent opportunity for you to discuss current problems and to find creative solutions to bring back to your business and enhance your plant operations.

If you are a snack product developer or marketer the course will help you understand the wide range of possibilities for turning creative ideas into real products.

The full scheduled programme is presented in the course prospectus brochure which can be downloaded here:

 

Throughout the course delegates will have the opportunity to interact with experts with years of practical experience of working within the savoury snack industry. They will be empowered to trouble-shoot and evaluate their own processes and equipment, to find hidden areas of opportunity that could result in novel process solutions and new product ideas. They will be introduced to best practice solutions to improve product quality and consistency, revealing the potential of significant cost savings for their businesses.

The course combines classroom lectures from leading industry experts with practical demonstrations where appropriate.

Who Should Attend?

The course is designed for:

  • Snack manufacturing & processing personnel, including:

    • Plant Managers, Project Managers

    • R & D technologists

    • Plant engineers and Quality Control Technicians

  • Personnel wishing to better understand their snack production processes

    • Line production personnel and supervisors

    • Quality assurance personnel

    • Production management

  • Suppliers researching the needs and production methods of their customers

  • In addition, the course content is appropriate for business development managers, sales and marketing specialists, equipment manufacturers, product designers who are interested in understanding the wide range of possibilities for turning creative ideas into real products.

The course material serves as a useful reference for processors, product developers and technicians as well as business managers familiar with savoury snack processing.

 

 

 

 


 
 
 
 
 
spacer
Review past coursesspacer
 
 

Part II October 2014

Review agenda and images


 

Part III November 2015

Review agenda and images

 
 
 
 
 
 
 
 
 
spacer
rule
© European Snacks Association

Home | Contact | Disclaimer & Copyright Page Last Updated: 12/02/2016
 
spacer